食品与发酵工业 >

2025 , Vol. 51 >Issue 4: 49 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039049

研究报告

羊奶基复配乳液体系中磷酸盐作用影响及其稳定机制探究

  • 顾继鹏 ,
  • 姜利俊 ,
  • 纪雪花 ,
  • 陈玉峰 ,
  • 丁玉庭
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  • 1(浙江工业大学 食品科学与工程学院,浙江 杭州,310014)
    2(全省深蓝渔业资源绿色低碳高效开发重点实验室,浙江 杭州,310014)
第一作者:硕士研究生(丁玉庭教授为通信作者,E-mail:dingyt@zjut.edu.cn)

收稿日期: 2024-03-05

  修回日期: 2024-03-30

  网络出版日期: 2025-03-10

基金资助

国家自然科学基金面上项目(32172242);浙江省大学生科技创新活动计划(2023R403044)

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Study on effect of phosphate on goat milk-based compound emulsion system and its stabilization mechanism

  • GU Jipeng ,
  • JIANG Lijun ,
  • JI Xuehua ,
  • CHEN Yufeng ,
  • DING Yuting
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  • 1(College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China)
    2(Zhejiang Key Laboratory of Green, Low-carbon and Efficient Development of Marine Fishery Resources, Hangzhou 310014, China)

Received date: 2024-03-05

  Revised date: 2024-03-30

  Online published: 2025-03-10

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摘要

为了研究磷酸盐在羊奶基复配乳液体系中的具体作用及稳定机制,该研究对不同种类和浓度的磷酸盐进行了实验研究。结果显示,适量添加磷酸盐可以显著提高乳液的热稳定性,其中在0.06 g/100 g的添加量下,三聚磷酸钠(sodium tripolyphosphate,STP)和酸式焦磷酸钠(disodium diphosphate,DDPP)对乳液的稳定性有显著提升。通过对粒径、离心稳定系数和微观结构的分析发现,适量添加磷酸盐(约0.06 g/100 g)可以形成更为均一的乳液液滴,同时离心稳定系数达到最高值(STP 72.77%,DDPP 43.14%)。磷酸盐作为螯合剂能够有效地螯合游离钙离子,将其含量从54.17 mg/L降低至26.16 mg/L(STP)和36.16 mg/L(DDPP),从而使得体系更加稳定。通过对乳液表面疏水性、色差、界面吸附蛋白含量等的测定,发现磷酸盐的添加促进了褐变反应,导致乳蛋白和麦芽糊精发生了(非)共价作用。这可能掩埋了热处理后蛋白质疏水基团的暴露,从而降低了乳液表面的疏水性,抑制了液滴的凝聚,进而提高了乳液的稳定性。该实验通过对磷酸盐对乳液体系的影响机制进行探究,为磷酸盐在食品饮料行业的应用提供了一定的参考依据。

关键词： 磷酸盐; 乳液; 螯合; 褐变; 稳定机制

本文引用格式

顾继鹏 , 姜利俊 , 纪雪花 , 陈玉峰 , 丁玉庭 . 羊奶基复配乳液体系中磷酸盐作用影响及其稳定机制探究[J]. 食品与发酵工业, 2025 , 51(4) : 49 -57 . DOI: 10.13995/j.cnki.11-1802/ts.039049

Abstract

Phosphates, as stabilizers, are commonly added to food and beverages.This experiment investigates the specific effects and stability mechanisms of different types and concentrations of phosphates added to a formulation of sheep milk-based emulsions.Results showed that the appropriate addition of phosphates significantly improved the thermal stability of the emulsion.Specifically, at a concentration of 0.06 g/100 g, both sodium tripolyphosphate (STP) and disodium diphosphate (DDPP) substantially enhanced the stability of the emulsion.Analysis of particle size, centrifugal stability coefficients, and microstructure revealed that the addition of phosphates at approximately 0.06 g/100 g led to the formation of more uniform emulsion droplets, with the centrifugal stability coefficients reaching their highest values (STP 72.77%, DDPP 43.14%).Phosphates, acting as chelating agents, effectively chelated free calcium ions and reduced their content from 54.17 mg/L to 26.16 mg/L (STP) and 36.16 mg/L (DDPP), thereby enhancing the stability of the system.Through measurements of emulsion surface hydrophobicity, color difference, and interface adsorbed protein content, this study found that the addition of phosphates promoted the Maillard reaction, resulting in (non-)covalent interactions between milk proteins, and maltodextrin.This may have masked the exposure of hydrophobic protein groups after heat treatment, thereby reducing the surface hydrophobicity of the emulsion, inhibiting droplet coalescence, and ultimately improving emulsion stability.This experiment provides a certain reference basis for the application of phosphates in the food and beverage industry by exploring their impact mechanisms on emulsion systems.

Key words： phosphate; emulsion; chelation; browning; stabilization mechanism

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